Café de Paris - Steak butter sauce
User Reviews
4.9
44 reviews
Excellent
-
Prep Time
10 mins
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Servings
4 - 6 steaks
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Calories
196 kcal
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Course
Main Course, Condiments
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Cuisine
French
Café de Paris - Steak butter sauce
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Recipe video above. Café de Paris is a butter for steak flavoured with a mix of herbs, spices and savoury condiments. Despite the name, it originates from Switzerland, popularised by a restaurant called "Café de Paris". Now a staple steak sauce around the world (including in Paris!), slices of this compound butter are placed on hot steaks so they melt to form a butter sauce. It's so simple, yet so incredibly good!Makes enough for 4 to 6 steaks, depending on how much butter you want on your steaks. Keeps for 2 months in the fridge, also excellent over seafood, poultry and hot steamed veg!
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Ingredients
- 100g / 7 tbsp butter softened, unsalted
- 2 tbsp eschalot (small), very finely chopped (Note 1)
- 1 garlic , finely minced
- 3 anchovy fillet finely chopped (Note 2
- 1 tsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp curry powder (mild, Note 3)
- 1/2 tsp paprika (plain or sweet, not smoked or spicy)
- 1 tsp kosher salt cooking salt
- 2 tsp tarragon , finely chopped (Note 4)
- 2 tsp parsley , finely chopped
Steak:
- steak Note 5, choice cut
- 1/2 tsp kosher salt cooking salt, used per steak
- 1/4 tsp black pepper used per steak
- 1 tbsp vegetable oil or canola oil
Instructions
Café de Paris butter:
- Place ingredients in a bowl and mix to combine.
- Place on cling wrap and roughly shape into a 20cm / 8" log using spatulas or butter knives.
- Roll up, then twist ends tightly. As you tighten the ends, the butter will shape into a neat, firm log.
- Tie ends if needed to keep the shape. Refrigerate for 3 hours or until firm.
- To use - Slice into 0.7cm (1/3") slices, then let them soften to room temperature (so they melt easier). Place on hot steak so it melts - I use 2 slices each steak. Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).
Cooking Steak:
- Bring to room temp: Take the steak out of the fridge 30 minutes prior to cooking.
- Dry: Pat steaks dry with paper towels.
- Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!
- Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
- Cook steak to taste: For 2cm (3/4") thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps).
- Rest: Transfer steaks to a warm plate, cover loosely with foil and rest for 5 to 10 minutes, then serve.
- Leftovers - fridge 3 days or freeze 2 months (pre sliced for ease of use).
Notes
- Eschalots - Also known as French onions, and are called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions.
- Anchovies - This is an essential ingredient for a really great, authentic Café de Paris. It adds depth of flavour and salt to the butter. It does not make the butter taste fishy, it just blends in as a background flavour. It makes this butter GREAT, don't skip it!
- Substitute with 3/4 to 1 teaspoon of anchovy paste.
- Curry powder - Any curry powder is fine here because it's a complimentary rather than dominant flavour. I use Keens or Clives of Indian, both sold at Woolworths, Coles and other large grocery stores in Australia.
- Tarragon - A common soft herb used in French cooking with a mild aniseed flavour.
- Steaks - Key to cooking steak well is getting a great deep golden crust. To achieve this, you must not crowd the pan. So unless you're cooking small eye fillet steaks (aka tenderloin steak / filet mignon), don't cook more than 2 steaks at a time.
- Internal temperature cooked steak:
- Medium rare is the default doneness restaurants will prepare a steak to (definitely my favourite!).
- Nutrition - For butter only, per 25g portion.
Nutrition Information
Show Details
Calories
196cal
(10%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
21g
(32%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
56mg
(19%)
Sodium
618mg
(26%)
Potassium
100mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
803IU
(16%)
Vitamin C
2mg
(2%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4- 6 steaks
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196cal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 618mg | 26% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 803IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
44 reviews
Excellent
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